Prosciutto del Casentino

Prosciutto del Casentino is a dry-cured ham produced exclusively in the Casentino valley of Tuscany, Italy, a region that has been recognized with Protected Designation of Origin (PDO) status. The ham’s origins trace back to Etruscan and Roman curing traditions, but it evolved into its modern form during the Middle Ages when monasteries in the Casentino forest refined the seasoning and aging process. Key ingredients are simple: pork legs from large, heavy pigs (often crossbreeds of Large White, Landrace, or Duroc), sea salt, black pepper, garlic, and sometimes wild herbs from the local Apennine slopes. Unlike prosciutto from Parma or San Daniele, Prosciutto del Casentino is distinguished by a generous rub of coarsely ground black pepper and crushed garlic that forms a fragrant, spicy crust. A great version exhibits a deep ruby-red color, a sweet and savory balance with a clean peppery finish, and a tender, melt-in-the-mouth texture that comes from at least twelve to eighteen months of aging in the valley’s cool, humid mountain air. Regional variations are limited due to the strict PDO regulations; however, some producers adjust the ratio of garlic and pepper to their family recipes. A notable place to taste this ham is at Trattoria Bibo in Traversa, Italia, as highlighted by the culinary guide *Sentieri Golosi*, where the ham is likely served thinly sliced with local schiacciata bread or paired with a glass of Sangiovese from the neighboring Chianti area. Unlike other Tuscan cured meats, Prosciutto del Casentino remains relatively artisanal, with many producers still aging the hams in natural stone cellars carved into the hillsides.